Lentil & Kale Stew

Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️

Serves 2

Ingredients:

• 75g red split lentils
• 1 small carrot, finely chopped
• 1 celery, finely chopped
• 50g kale
• 3 garlic cloves, roughly chopped
• 3 dried bay leaves
• 1 tbsp tomato purée
• 1 ltr vegetable stock
• 1 shallot finely sliced
• 2 tbsp olive oil

Method:

1. Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
2. Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
3. Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
4. Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.

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Basa Soupy Stew

A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.

Serves 2

Ingredients:

• 1 can (400ml) coconut milk
• 1 can peeled plum tomatoes
• 200g baby button mushrooms, roughly chopped
• 1 chilli, roughly chopped
• 2 basa fillets
• 3 garlic cloves, roughly chopped
• Zest of 1/2 lime
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1 tbsp olive oil
• Salt
• Pepper
• Lime juice (optional)

Method:

1. In a pan, start by frying the garlic in the olive oil for a couple of minutes.
2. On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
3. Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
4. Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
5. Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.

Best served hot.

Black Eye Bean Stew

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

• 1 can (400g) black-eye beans, drained and rinsed
• 250ml coconut milk
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 4 fresh tomatoes, roughly chopped
• 3 cloves of garlic, finely chopped
• 1 small yellow onion, finely sliced
• 100ml vegetable stock
• 1 tbsp olive oil
• Salt
• Pepper

Method:

1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
2. Add the tomatoes and fry for 3-4 minutes.
3. Add the beans and all the seasonings and mix well.
4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.

Beef Stew

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

• 1tbsp jerk seasoning
• 400g diced beef
• 3 tbsp olive oil
• 3 cloves of garlic roughly chopped
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 2tbsp soy sauce
• 1tbsp brown sugar
• 1 large carrot, finely chopped
• 1 large shallot, chopped into strips
• 1 fresh chilli, roughly chopped
• 1/2 tsp ground black pepper
• 200ml water

Method:

1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
4. Then add the cinnamon and allspice and fry for 1-2 minutes.
5. Add the beef and brown off the outside for about 4-6 minutes.
6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
7. Pour the soy mixture into the pan along with the water and give it a stir.
8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

Mushroom Stew